Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup gamboge juice
- 1/4 cup honey
- 2 tbsp soy sauce
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- 1 tbsp olive oil
Special equipment needed:
- Baking sheet
- Aluminum foil
- Small saucepan
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with aluminum foil and lightly grease it with olive oil.
3. In a small saucepan, combine the gamboge juice, honey, soy sauce, garlic, ginger, and red pepper flakes. Whisk until well combined.
4. Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for 5-7 minutes, or until it thickens and becomes syrupy.
5. Season the salmon fillets with salt and pepper, then place them on the prepared baking sheet.
6. Brush the gamboge glaze over the salmon fillets, making sure to coat them evenly.
7. Bake the salmon for 12-15 minutes, or until it is cooked through and flakes easily with a fork.
8. Remove the salmon from the oven and let it rest for 5 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Fat: 17g
Carbohydrates: 17g
Protein: 32g
Sodium: 400mg
Sugar: 15g
Substitutions for ingredients:
- Gamboge juice can be substituted with lemon or lime juice.
- Honey can be substituted with maple syrup or agave nectar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Red pepper flakes can be substituted with cayenne pepper or paprika.
Variations:
- Add some chopped scallions or cilantro to the gamboge glaze for extra flavor.
- Use this gamboge glaze on other types of fish, such as cod or halibut.
- Serve the salmon over a bed of rice or quinoa for a complete meal.
Tips and tricks:
- Make sure to brush the gamboge glaze over the salmon fillets evenly to prevent any dry spots.
- To prevent the salmon from sticking to the foil, lightly grease it with olive oil.
- Let the salmon rest for 5 minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the salmon, place it in a preheated oven at 350°F for 10-12 minutes, or until heated through.
Presentation ideas:
Serve the salmon on a bed of steamed vegetables, such as broccoli or asparagus, for a colorful and nutritious meal.
Garnishes:
Garnish the salmon with some chopped scallions or cilantro for a pop of color and flavor.
Pairings:
This salmon pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Steamed vegetables, such as broccoli or asparagus
- Roasted sweet potatoes
- Quinoa or brown rice
Troubleshooting advice:
- If the gamboge glaze is too thick, add a splash of water to thin it out.
- If the salmon is overcooked, reduce the cooking time by a few minutes next time.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover salmon in the refrigerator within 2 hours of cooking.
Food history:
Gamboge is a resin extracted from the Garcinia tree, which is native to Southeast Asia. It has been used for centuries in traditional medicine and as a natural dye. In this recipe, gamboge juice adds a tangy and slightly bitter flavor to the sweet and savory glaze.
Flavor profiles:
This gamboge-glazed salmon is sweet, tangy, and slightly spicy, with a hint of bitterness from the gamboge juice.
Serving suggestions:
Serve this gamboge-glazed salmon with a side of steamed vegetables and a glass of white wine for a delicious and healthy meal.
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